qotd: I'm down on over oaked and buttered (mostly new world) chard because it's just plain out of balance with the rest of the components in the wine, over powers a lot of foods, and too many are just a one trick pony. There's plenty of chard producer's using oak-not just the Montrachet's and Meursault, who are doing it right. They know how to use oak without smothering the wine with it. Over oaked chard's are just out of whack, boring, and don't have a lot going on. They don't require much thought, it's like a popcorn movie. Actually maybe they'd go well with buttered popcorn and a Jerry Bruckheimer movie, maybe I'll have to try that.